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CremeryFeedingCowThe Creamery Today

Alive and Green

Sitting on a evergreen tree - lined 10 acre property in Eugene, Oregon, Springfield Creamery employees about 58 dedicated folks who work each day to bring you the quality Nancy’s Dairy and Soy Products you have come to expect for over 50 years.

Mature evergreen trees that Chuck Kesey handpicked and planted over 25 years ago and flower gardens, which offer fresh blooms many months of the year, surround the Creamery…. bringing birds, butterflies, and squirrels in the trees. There is more alive around the Creamery than just the yogurt making!

The rays of the sun do more than help the rose buds in the Creamery’s garden bloom; they also help power our Creamery! Today we have a 64 kw Solar Power system that generates a percentage of our power use each day- check out the solar power we are generating right now, in real time.

Same Family - Same Folks

CreamerySeal Red

Some culture never dies and the culture of Springfield Creamery and the Kesey family has been growing strong since the Creamery’s inception in 1960.

Today the Creamery remains solely family owned with 2nd and 3rd generation family members joining Chuck and Sue Kesey, the Creamery’s founders, in the day-to-day operation. And the family of dedicated employees remains the same as well- many of them, including yogurt namesake Nancy Hamren, have been with the Creamery for over 30 years (Nancy celebrated her 43nd anniversary with the Creamery in 2012!).

CultureArrow

 

CreameryCoupleAnd the Yogurt Continues to Flow

Today over 75 different Nancy’s Organic and Natural Cultured Dairy and Soy Products are made at the Creamery, shipping across the US and into Canada. We still compliment many of our products with real fruits, which we process in our plant (many are purchased locally in season – like our strawberries which come to us fresh each season from a local family farm about 3 miles from our Creamery. We love strawberry season at the Creamery- yum!) Anyway, along with the flowing yogurt comes growing cultures- and today happens to be no different than is has been since we began making yogurt in 1970… live probiotics, grown to stellar culture count levels continue be found in each and every cup of Nancy’s Yogurt.

We guess the Creamery today is simple as great folks, making good food in a beautiful, green setting ~ doesn’t get much better than that!